Vegetable Oils a Long history of failure yet 20% of the food
2014 FDA bans trans fats in the U.S.: Which foods have them?
Partially hydrogenated oils occur when manufacturers add hydrogen to vegetable oil to make a substance that is solid at room temperature. As recently as 30 years ago, many scientists believed they were healthier than natural saturated fats – remember when margarine was touted as better for you than butter? However, it has been found that PHOs turn into sludge in arteries, lowering “good” HDL cholesterol and raising “bad” LDL cholesterol, leading to heart attacks, strokes and other serious health problems. Trans fats (in the form of shortening) entered the U.S. food supply in the 1940s and were quickly embraced by food manufacturers. The products, mostly partially hydrogenated soybean oil and cottonseed oil, provided taste and texture and extended the shelf life of fried and baked foods. They were also cheaper than animal-based fats such as butter and lard.
Hydrogenated Vegetable Oil - Foods Typically Containing Partially or Totally Hydrogenated Vegetable.
Hydrogenated vegetable oils are widely used in the food industry to improve the taste and texture of processed foods.
Still, they harbor trans fats, which may negatively affect heart health, inflammation, and blood sugar control. Although, many countries now restrict trans fats, this oil is still present in numerous packaged foods. Therefore, read food labels carefully to minimize your intake of hydrogenated vegetable oils.
What contains Hydrogenated vegetable Oils? Virtually all refined and processed foods:
Margarine, cakes, cookies, candies, doughnuts, bread, canned soups, crackers, processed cheese, canned foods, cereals, snack foods, salad oils, except olive oil -which is recommended.
Brominated Vegetable Oil FDA proposes ban on potentially harmful ingredient found in some sodas.
How brominated vegetable oil could harm health.
Brominated vegetable oil has been linked to health hazards including nervous system damage, headaches, skin and mucous membrane irritation, fatigue, and loss of muscle coordination and memory, according to the EWG. The ingredient can also accumulate in the body over time.
The studies motivating the FDA’s decision were conducted in animals, but the observed negative health effects were at levels closely approximating real-world human exposure, according to a news release. One harm some research found is toxic effects on the thyroid gland, which produces hormones critical for the regulation of blood pressure, heart rate, body temperature and metabolism.
“The agency concluded that the intended use of BVO in food is no longer considered safe after the results of studies conducted in collaboration with the National Institutes of Health (NIH) found the potential for adverse health effects in humans.” said James Jones, the FDA’s deputy commissioner for human foods, in a statement.
Brominated vegetable oil — vegetable oil modified by bromine, a pungent, deep red oily chemical — is used as an emulsifier in citrus-flavored beverages to keep the flavoring from separating and floating to the top. Bromine is also commonly used in flame retardants.
Alzheimer’s, mitochondrial disfunction.
Oxidised Linoleic Acid - Omega 6.
Multiple pieces of evidence here for seed oils in Alzheimer’s Disease progression.
Oxidized LA is a primary source of the DNA damage measure used. HNE is a toxin from seed oils that induces mitochondrial dysfunction, reduced ATP, and beta-amyloid production. RLIP and glutathione are both part of HNE detoxifying system, both are impaired by high levels of HNE.
@tuckergoodrich on X.
The role of RLIP76 in oxidative stress and mitochondrial dysfunction: Evidence based on autopsy brains from Alzheimer's disease patients
https://www.sciencedirect.com/science/article/abs/pii/S0925443923002983